Ingredients
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4 cups stemmed and sliced lacinato kale leaves
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3 cups fresh basil leaves
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1/2 cup toasted walnuts
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3/4 cup mild extra-virgin olive oil, divided
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2 medium garlic cloves, smashed
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1 teaspoon coarse sea salt
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1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice
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Toasted baguette slices, for serving
Directions
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Combine kale, basil, walnuts, 1/4 cup oil, garlic, and salt in a food processor; process until a finely chopped paste forms, about 30 seconds, stopping to scrape down sides as needed. Transfer to a medium bowl. Stir in lemon zest and juice and remaining 1/2 cup oil until combined. Serve with baguette slices.
Make Ahead
Pesto may be refrigerated in an airtight container up to 3 days.